Refined royal jelly

a technology of royal jelly and refined sugar, which is applied in the field of allergen reduction of royal jelly, can solve the problems of significant anaphylaxis shock, allergic symptoms, and the disadvantage of being above royal jelly, and achieves the effect of reducing allergens and less fear

Inactive Publication Date: 2006-07-20
SHIBUYA TAKASHI +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0005] The present invention was accomplished under these circumstances. The object of the present invention is to provide ARRJ having less fear of causing allergic symptom by reducing allergens

Problems solved by technology

However, since royal jelly contains allergic substances, it may cause an allergic symptom when it is consumed.
Although the allergic symptom varies depending on a person, in some cases, royal jelly causes a significant anaphylatic shock.
However, in the case of such royal jelly produced by the steps of precipitating allergic water-sol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

experiment 1

Water-Fractionation of Brazilian and Chinese Royal Jellies and Test for Allergic Activity

experiment 1-1

Water-Fractionation of Brazilian and Chinese Royal Jellies

[0031] Brazilian fresh royal jelly (moisture content of 62.5%) and Chinese fresh royal jelly (moisture content of 65.7%), those are frozen and preserved, were thawed and weighed 12 grams each. Forty-eight grams, four-folds amount by weight to the weighed royal jelly, of sterile deionized water was admixed with above royal jelly and stirred to homogeneity. After confirming the uniform dispersion, the suspension was centrifuged at 5,000×g for 10 minutes, and the resulting supernatant and precipitate were collected, respectively. As a control, 12 grams of a fresh royal jelly and 48 grams of water were mixed, and then stirred and dispersed similarly as above.

experiment 1-2

Test for Allergic Activity

[0032] On the evaluation of allergic activity comprised in a supernatant and a precipitate prepared from Brazilian and Chinese royal jellies in Experiment 1-1, the amount of all samples was used by adjusting the amount corresponding to fresh royal jelly. The amount corresponding to fresh royal jelly as referred to as in the present invention means the amount of sample converted to the weight of material fresh royal jelly, and the amount of sample originated from one gram of inherent fresh royal jelly is expressed to one gram corresponding to fresh royal jelly in each case of supernatant or precipitate. Test for allergic activity was carried out using an antigenicity test for mice according to the method of Hagita et al. (Tadaatsu Hagita and Hiroshi Mizushima, “Igaku no Ayumi (Proceeding of Medical Science)”, Vol. 100, pp. 814, 1977). Specifically, 1.5 mg corresponding to fresh royal jelly of each sample and 2.5 mg of aluminum hydroxide gel (Alum) were adm...

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Abstract

The object of the present invention is to provide an allergen-reduced royal jelly, having less fear of causing allergic symptoms, obtained by reducing allergens and keeping the useful pharmacological actions of royal jelly, a process for producing the same, and its uses. The present invention solves the above object by providing an allergen-reduced royal jelly where the amount of water-soluble proteins is reduced to less than 50% (w/w) to the amount of total proteins; a process for producing the allergen-reduced royal jelly comprising the steps of separating a royal jelly into a precipitate and a supernatant comprising water-soluble proteins by adding water and centrifuging, collecting low molecular substances by eliminating high molecular substances comprising water-soluble proteins from the resulting supernatant using ultra-filtration or gel filtration chromatography, and mixing the resulting low molecular substances with the aforesaid precipitate; a composition comprising the allergen-reduced royal jelly; and the uses of the composition for foods, feeds, baits, pet foods, and cosmetics.

Description

TECHNICAL FIELD [0001] The present invention relates to an allergen-reduced royal jelly (Hereinafter, simply abbreviated as “ARRJ”), particularly, ARRJ where the amount of water-soluble proteins is reduced to less than 50% (w / w) to that of total proteins, a process for producing the same, and its uses. BACKGROUND ART [0002] Royal jelly is a milk-white humor, secreted from cephalic glands of worker honeybees and stored in a royal cell (a cell for queen bee) of honeycomb, and a jelly given as a feed to larva which grows to queen bee. Although its chemical composition is varied in some degree depending on its source and season, it has been reported that the composition is 65-75% (w / w) of water, 15-20% (w / w) of proteins, 10-15% (w / w) of carbohydrates, 1.7-6% (w / w) of fats, and 0.7-2% (w / w) of ashes. Further, royal jelly comprises organic acids represented by 10-hydroxy-2-decenoic acid, various vitamins and minerals. It has been reported that proteins of royal jelly includes water-solubl...

Claims

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Application Information

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IPC IPC(8): A23K1/00A23G9/38A23L2/74A23L21/20A23L33/15A61K8/64A61K8/98A61Q19/00
CPCA23G9/38A23K1/1646A23K1/1846A23L1/076A23L1/3004A23L1/302A61Q19/00A23V2002/00A61K8/64A61K8/988A23V2200/304A23K20/10A23K50/40A23L21/20A23L33/11A23L33/15
Inventor SHIBUYA, TAKASHIFUKUDA, SHIGEHARUMIYAKE, TOSHIO
Owner SHIBUYA TAKASHI
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